Grand Marnier, Gran Gala, Citronge, Aperol Recipes <<< Page 3: Triple Sec Cocktails Grand Marnier and Grand Gala Cocktails Few orange liqueurs have the distinction of being an ultra-smooth, brandy-base the likes of Grand Marnier. It is a favorite orange liqueur among bartenders and can be used in countless cocktails. Grand Marnier has a base of French Cognac and it has an Italian counterpart, Gran Gala with a brandy base. There may be a handful of other orange liqueurs that come and go on the market that may rival these, but these two are the mainstay of this style of orange liqueur. Drinkers find that the combination of brandy and orange to be very useful in cocktails and it can often stand on its own or in equal measure with other refined distilled spirits as the Beautiful cocktail demonstrates. Each of the drinks in this list call for one or the other. Both liqueurs are 80 proof (40% alcohol/volume). continue reading below our video Make a Cable Car Cocktail Zipper (shooter) Other Specific Orange Liqueurs Orange liqueurs are so popular in cocktails that there are many other brands on the market.

A few, such as Patrón Citrónge and Aperol, are mainstays in the market, while others are more of specialty boutique liqueurs that may not be widely available nor have a long life on the market. My recommendation is that if you come across a unique bottle of premium orange liqueur, give it a try because there are some hidden gems and this flavor is one that distillers can be quite creative with. Aperol - This aperitif is has a bright orange flavor and color. Aperol is produced in Italy and is infused with bitter and sweet oranges along with a proprietary recipe of herbs and roots. It mixes very well in simple, high-end cocktails. 22 proof (11% alcohol/volume) Visit the Aperol website. Borducan Orange Liqueur - This orange liqueur is often compared to Cointreau . If you are accustomed to using the popular orange liqueur in anything from a Cosmopolitan to a Margarita , then you may want to give Borducan a try as many find it less sweet but with a bolder orange flavor.

Borducan is produced in Northern Italy and begins with a neutral spirit base to which orange and a combination of Alpine herbs and saffron are added. 70 proof (35% alcohol/volume) Visit the Borducan website. O3 - One of the liqueurs in the product line of DeKuyper, O3 is a premium orange liqueur that can be used in a variety of cocktails. It is flavored with the essential oils of the Brazilian Pera Orange. 80 proof (40% alcohol/volume) Visit the DeKuyper website. Patrón Citrónge - Produced by Patrón Tequila , Citrónge has a base of neutral grain spirits and is flavored with organic Jamaican and bittersweet Haitian oranges. Many drinkers think this spirit the best option for Margaritas and it is a nice addition to other cocktails, especially tequila cocktails. 80 proof (40% alcohol/volume) Visit the Patrón website. Solerno Blood Orange Liqueur - Produced in Sicily, Solerno is a very nice premium orange liqueur that can be used in place of almost every other brand on this list.

It has a neutral spirit base and has three rounds of distillation: one with whole Sanguinello blood oranges, one with blood orange peel, and one with Sicilian lemons. 80 proof (40% alcohol/volume) Visit the Solerno Facebook page B-52 recipe B-52 recipe Scan me to take me with you serve in Carefully layer ingredients, in order, into a shot glass; kahlua, amaretto, then irish cream. More comments posted by Sylvia @ 07:43PM, 4/28/06 This would be the best drink that I have ever had . Wrong directions posted by Rody @ 08:05PM, 5/04/06 The right way: 3. Amaretto (I recommend "Fireball") With a straw? posted by Alex @ 01:58AM, 5/06/06 I like to go fireball but drink from the bottom up, meaning a coat of soothing kahlua and baileys before the abrupt kick of cherry-burnt amaretto and the subtle yet distinct bite of charred plastic straw. Anyone else fond?

Wrong ingredients posted by Psh @ 11:54PM, 5/12/06 Do Dark Kahlua on bottom. Spoon the Baileys on top. and GM (Grand Marnier) on top of baileys. Keep it layered. And sip. Spanish way of B52 posted by Pub Carpinteria Fuerteventura @ 03:18PM, 5/27/06 I used to make it with Tia Maria on the bottom, then baileys and on the top cointreau which burns (that is the way we make it in the canary islands). Fireball posted by mAIOR @ 01:14PM, 6/20/06 I agree with Rody regarding the fireball way of drinking it and Psh about the ingredients. This is a very good (flavour wise) shot it has a good grade... B52 posted by Katie C @ 04:34PM, 7/01/06 Fireball correct, ingredients wrong, order they go in the glass vvvvv important.

Layer Cointreau, Baileys Irish Cream, then top it off with Grenadine. Pop in a straw light it and suck it up really fats before th estraw melts - Rocket Fuel here we go. They don't call them B52's for nothing. Fire flake posted by rajinesh @ 07:40AM, 7/07/06 The way of drinking with fire is very good I like this shot tooo much. Tia Maria posted by Sammerthy @ 01:11PM, 7/10/06 Yeah, I agree, I love using Tia Maria at the bottom and triple sec on the top!! In Portugal posted by Tex @ 07:53PM, 7/10/06 Here we make it with Tia Maria on bottom, then Baileys and then flaming absinth. In Canada posted by T.L @ 08:05PM, 8/08/06 In Canada, we do 1/3 Kahlua, 1/3 Baileys or Aramula and 1/3 Grand Marnier. Layered for best tasting.

The B-52 posted by XeF4 @ 12:16AM, 8/14/06 THE CORRECT RECIPIE: 1/3 Kahlua, then 1/3 Baliey's, then 1/3 Grand Marnier. Wrong ingredients posted by jb @ 06:59PM, 8/16/06 Layered bottom to top: Kahlua, Baileys, Grand Marnier. Works better if you pour slowly down the side of the glass starting with least dense liquor. In Brazil posted by Novell_Barman @ 01:59PM, 8/22/06 I agree with Tex about Triple Sec. Here we make it with Kahlua at the bottom, then Baileys and triple sec on the top. Keep it layered. Burn it. And sip! Sweet but Good posted by Stephanie @ 10:23PM, 9/02/06 Sweet but straight to the point. I feel the burn but don't suffer the strong alcoholic taste. B52 Not European B52!

posted by Jane @ 04:55PM, 9/15/06 B52 in Europe is baileys on the bottom, then kahlua, and then cointreau, set it on fire and drink up thru the straw from the bottom. Hooooo! Stroh posted by Rinki @ 08:36AM, 10/01/06 Great drink! I use to drink it with kahlua, bailey's and a little stroh 80 on top. If you set it ablaze, you should drink it with a straw! Have fun! 21st Treat posted by kiwistar @ 06:07PM, 11/14/06 Great drink to do your 21 shots with, and walked away unscathed. A Perfect B-52 by F.J RAMIREZ posted by In HERRERA Panam�¡ @ 03:20PM, 11/23/06 25ml Kahlua In order, be careful when you are going to do it.

B-52, This should be called liquid panty remover posted by OldManofTexas @ 01:10PM, 12/10/06 Chicks love it and suck them down! B-52 via San Francisco posted by sandi @ 05:53PM, 12/21/06 Equal parts; Kahlua, Baileys, Grand Marnier layered in shot glass. OR over ice, shake, strain into chilled martini glass, enjoy slowly. Authentic posted by JetFan @ 04:10PM, 12/23/06 1/3 Kahlua, then 1/3 Baliey's, then 1/3 Grand Marnier is correct as taught to me by a true B-52 navigator. Also all "versions" created outside the States should be deamed invalid on the basis of the drinks inspiration is Made in America. Vodka posted by The Vodka Giant @ 07:00PM, 12/23/06 Quite often vodka is used instead of the amaretto.

London posted by t-$ @ 09:56PM, 1/30/07 In London we had it and it was Absynth, Cointreau, and Bailey's. Amazing. Mudslide posted by Cory @ 10:09PM, 1/30/07 A b52 with Amaretto is also known as a mudslide. Wrong name posted by Tallbabydoll @ 10:53AM, 2/08/07 This is whats called a B 54 in my area. Flaming B52 posted by Iggie @ 12:25AM, 2/14/07 We call it the Flaming B-52. In a shot glass pour 1/3 oz. Kahlua, then use a maraschino cherry to layer on 1/3 oz. Bailey's and then 1/3 oz. Ameretto. Put a splash of Bacardi 151 on top and serve flaming. I've got a mustache so I put the damn thing out before I drink it.

Best way to do that is to put your palm flat out on top of the glass; you get extra points if the resulting vacuum attaches the glass to your palm and you can pick it up off the bar without touching it with your fingers. B52 or Brain Eraser or Brain Destroyer posted by TonyC @ 02:44AM, 3/04/07 I have never heard of this particluar combination called a B52, but I have heard it called a Brain Eraser or Brain Destroyer. Regardless of what it is called, layering Kahlua, then Irish Cream, then Amaretto is one of the most flavor intense and pleasurable shots anyone can consume. Highly recommended. I may have to try the light it on fire and suck it through a straw idea. That would make it more fun. You must try this combination!! B-52 Norwegian style B-52: Kahlua, Bailey's, Grand Marnier posted by Joe @ 03:40PM, 4/30/07 This recipe sounds good, but.....Kahlua, Bailey's Grand Marnier from the bottom to top. That's the drink.

no amaretto, no grenadine. Anything other than kahlua, bailey's, and grand marnier is a variation on a B-52, so stop calling your variations B-52's. The only acceptable substitute is cointreau, because it is an orange flavoured brandy-based liqueur like GM, and GM is expensive. curacao doesn't count because it's rum-based, and amaretto isn't even close. Diff bars = diff recipes posted by sassy bartender gal @ 09:46PM, 5/16/07 The problem with such a well known shot is that everyone has their own variations on it. At the bar i'm currently working at, we use kahlua and a dash of midori, baileys layered, cointreau layered. Most other bartenders i've spoken to avoid the use of midori because they say it makes the shot smoother and in some cases even weaker. But it's a matter of personal choice and a matter of the bar you drink/work at.

Baby guinness posted by karlos @ 10:26AM, 5/20/07 Try this: Bailey's and Tia Maria looks like guinness in a shot glass. Perfection all the irish have it at clubs! Great drink, but wrong name posted by Wouldn't u like to know? @ 12:59AM, 6/01/07 This is a blowjob without the frangelico and no whipped cream. Grand Marinier makes it a B-52. But it's still a great variation. B-52's posted by Tbax @ 06:27PM, 6/13/07 We used to order doubles, and called them B-54's!! A�ores The best shot in the world. My favorit! Ohh, and some lame amatures use goldrush. Dublin!! posted by julie @ 03:02PM, 6/20/07 Absinth!! We dont use that here! We have it with kahlia and baileys ..and it is most definitely the best shot in the world! Slainte!! Marvelous posted by Siva....

@ 07:20AM, 6/23/07 Guys,,,,,,,It's reallly hot & Superb combination..... try once.....recommended by suresh too... the Texas way... posted by mikey... @ 09:29PM, 7/01/07 Baileys, Grand Marnier, Kahlua and 151 Rum...layered into highball or old fashioned, then slammed.... Let us do it right :-) posted by April @ 06:44PM, 7/04/07 B-52 is 1/3 of Kahlua, then Bailey's then Grand Marnier. The mudslide has no Amaretto. A straight Mudslide is made with Kahlua, Bailey's and Vodka. Some Sissy folk will add cream or milk or ice cream and chocolate syrup an perhaps a little whipped cream. Me??? I like it straight, nothing to interfere with the alcohol...yummmmeeeee..best wishes and drink on!

Different versions posted by Dennis @ 11:05PM, 7/26/07 In the town where I live in holland its done different in all of the bars where i've ordered it, but it always tastes pretty much the same... They use bailey's and tia maria or kalhua, and then usually pour some stroh 80 on top to light it (cointreau is also used in some bars) then drink it with a straw from the shot glass... WRONG!!!!!! posted by Geno @ 10:27AM, 7/30/07 A B52 is made with Kahlua, Baileys Irish Creme, and GRAND MARNIER!!!! B-52 posted by Arbhie @ 05:56PM, 8/17/07 I would say coffee liqueur, irish cream liqueur and orange flavour liqueur. What ever you have in the bar.

Wrong ingregients Grand Marnier - Wiki Wiki Vegetables Grand Marnier Grand Marnier (French pronunciation: ​[ɡʁɑ̃ maʁnje]) Cordon Rouge is an orange-flavored cognac liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. Grand Marnier Cordon Rouge is 40% alcohol (70 Proof in UK, 80 Proof in US). Aside from Cordon Rouge, the Grand Marnier line includes other liqueurs, most of which can be consumed "neat" as a cordial or a digestif, and can be used in mixed drinks and desserts. In France this kind of use is the most popular, especially with Crêpes Suzette and "crêpes au Grand Marnier". César Ritz reportedly came up with the name "Grand Marnier" for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris.

Cordon Rouge Cordon Rouge or "Red Ribbon" is orange-flavored cognac liqueur and the original Grand Marnier liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is consumed neat and is also used in mixed drinks and desserts. Cordon Jaune Cordon Jaune or "Yellow Ribbon" Grand Marnier is only sold in some European countries and at some major international airports. Cordon Jaune is a triple-sec Curaçao-like liqueur that is made with neutral grain spirit instead of Cognac. It does not resemble Cordon Rouge or other orange-flavored brandy liqueurs so much as other high-quality, 80 proof triple-sec Curaçao liqueurs, like Cointreau original or Gabriel Boudier Curaçao Triple-sec. Cuvée du Centenaire Cuvée du Centenaire ("Centennial Edition"), was first released in limited quantities in 1927 to commemorate the 100th anniversary. It is made with up to 25-year-old fine cognacs and is consumed neat. It is more expensive, at about US$145 per bottle.

Cuvée Spéciale Cent Cinquantenaire Grand Marnier 150, technically called Cuvée Spéciale Cent Cinquantenaire ("Special Sesquicentennial Edition"), was awarded a Gold Medal at the Salon des Arts Ménagers in 1983 – Brussels, and is the finest type of Grand Marnier. Also Double Gold Medal at the San Francisco World Spirits Competition in 2007. It is made with up to 50-year-old cognacs sealed within hand-finished frosted glass bottles featuring hand-painted Art Nouveau decorations. At approximately $220 USD per bottle, it was previously marketed under the slogan "Hard to find, impossible to pronounce, and prohibitively expensive." Use in food Grand Marnier is used in several kinds of pastries, such as liquor cream buns. It is also used in the French dessert known as Bûche de Noël (Yule log). It is frequently used in recipes for cranberry sauce, as sweetness and citrus can be a contrast to the bitterness of cranberries.

It is also an ingredient for the preparation of flambé dishes, such as Crêpes Suzette, Grand Marnier soufflé and crème brûlée. It can also be used in the sauce of the "Canard à l'Orange" roasted duck dish. Mixed drinks Grand Marnier can be used in mixed drinks. Some examples of these include the Cosmopolitan, Margarita, Sidecar, Dirty Harry, Grand Mimosa, B-52, the Grand Marnier Smash, The Grand Smash, The Smash Marnier, The Bloody Smash, The Maced Marnier, The Ace Marnier Smash, Frosty Smash, The Smace, The Grand Hound, The Blood Pug, The Clarke, The Nogley and the Grand Marnier Fireball. The common versions of the Cosmopolitan and the Margarita call for triple-sec Curaçao liqueur, such as Cointreau, instead of Grand Marnier Cordon Rouge, an orange-flavored cognac liqueur.

Grand Marnier Glossary | Recipes with Grand Marnier | Tarladalal.com Grand Marnier Glossary | Recipes with Grand Marnier | Tarladalal.com Viewed 3240 times ગુજરાતી માં વાંચો Description Grand Marnier, a french liqueur, is a triple sec. A blend made from different cognacs, distilled with orange essences. Grand Marnier is 40% alcohol (80 proof). It is produced in several varieties, most of which can be consumed "neat" as a digestif and can be used in mixed drinks and desserts. Most recipes will require only small amounts for flavoring. If you do not have the resources or need to purchase a full size bottle of Grand Marnier®, most liquor stores sell single serving bottles for a reasonable price. Cordon Rouge or "Red Ribbon" is the original Grand Marnier liqueur created in 1880 by Alexandre Marnier-Lapostolle.

It is consumed neat and is also used in cocktails and desserts Cordon Jaune or "Yellow Ribbon" Grand Marnier is made with neutral grain spirit rather than cognac. It is used for mixed drinks and cooking purposes, such as Crêpes Suzette. Cuvée du Centenaire , was first released in limited quantities in 1927 to commemorate the 100th anniversary. It is made with 25-year-old fine cognacs and is consumed neat. It is more expensive, at about US$145 per bottle. How to select Look for Grand Marnier which is high-proof, light-bodied, and clean with a minimal amount of congeners (flavor compounds) and flavoring agents. Culinary Uses · Grand Marnier is used in several kinds of pastries, such as liquor cream buns. It is also used in popular French desserts. · It is frequently used in recipes for cranberry sauce, as sweetness and citrus can be a contrast to the bitterness of cranberries · It is an ingredient for the preparation of Crêpes Suzette, Grand Marnier Soufflé and Crème brûlée · Grand Marnier can be used to make cocktails.

Some examples of these include the Cosmopolitan, Margarita, Sidecar · Most recipes recommend soaking dried fruits in warm water to plump them before adding to recipes. To enhance the flavor of dried fruits, add a bit of Grand Marnier® to soaking raisins or other dried fruits before adding to your recipe. · For an elegant bread spread, combine one stick of softened butter, finely grated zest of one orange, 2 Tablespoons of orange marmalade, and 1 Tablespoon of Grand Marnier®. This mixture also makes a wonderful glaze for poultry. · Experiment by adding a bit of this liqueur to any citrus-flavored dish and create your own recipe. How to store Store gin in a cool dry place, away from direct sunlight. Health benefits · Drinking moderate amount of any kind of alcohol is said to be very good for your health. Try Recipes using Grand Marnier Triple Sec and Other Orange Liqueur Options and Recipes Back bar with liqueur bottles. Maria Pereira Photography / Moment / Getty Images Updated November 23, 2016.

Of all of the liqueurs used in cocktails, you will find that orange liqueurs are used most often and that makes them essential for a well-stocked bar . There are many orange liqueurs available today and the list is continually growing. Triple sec, curaçao, Cointreau, and Grand Marnier are the names you will see most often in recipes, though some simply list orange liqueur as an ingredient. With all of these options, how does one know which liqueur to use? What are the difference and can one be substituted for another? These are tricky questions and orange liqueur is possibly one of the most confusing categories in distilled spirits, so I will do my best to help with this dilemma. The Orange Liqueur Confusion The story behind orange liqueurs is as diluted in conflicting stories as the origins of the Martini and Margarita . continue reading below our video Make a Cable Car Cocktail It is a topic that many modern cocktail experts continue to debate, research, and attempt to track down. Even the exact definitions of each of the main categories are up for debate. One of the better attempts at explaining this issue has been done by Jay Hepburn on the blog Oh Gosh!.

From my own research, I agree with his 'conclusions' in the article A Short History of Orange Liqueur . Instead of repeating what is written so well, here are the main points of distinguishing orange liqueurs from one another: Curaçao - (also curaçoa) This liqueur originated on the Caribbean island of the same name. It is believed that when the Spanish planted orange trees there the climate produced a far more bitter fruit that was found to be better after drying and eventually the dried peels were used in making this new liquor. The Dutch company Bols has one claim to being the first to produce curaçao. Curaçao was also used in classic cocktails such as the Brandy Cocktail as a sweetener prior to the popularity of vermouth and drier cocktails. Around the turn of the 20th century, curaçao producers began selling the spirit in a variety of colors. Today it can be found in orange, blue, and (rarely) green, with the blue version being one of the most common ways to create blue cocktails . See Page 4 for cocktails that call for these liqueurs specifically. Which Orange Liqueur Should I Use?

This is a loaded question and, quite honestly, there is no correct answer the majority of the time. Some cocktails work best with the darker Grand Marnier while others may be best with the crisp aspect of a premium curaçao. There are many drinkers who have their own personal preferences as well. Many cocktail recipes will suggest a particular orange liqueur, sometimes using the generic name of triple sec or curaçao and sometimes referring to a specific brand that has either been found to work well or one that is specific to a marketing campaign. When choosing the orange liqueur to use, you may want to keep the following in mind: Keep both a light and dark based orange liqueur in your bar stock. The most common premium choices would be Cointreau (light) and Grand Marnier (dark), though there are other brands that are equal in quality to both. When substituting, try to retain that same light or dark base as the recipe calls for. A cheap orange liqueur (yes, I'm thinking of those $5 triple secs again) can ruin an otherwise perfect cocktail. If you have a favorite orange liqueur and a new recipe that calls for a different liqueur, give your favorite a try.

It is likely to be just as good, if not more pleasing to you. In general, when left with no other guide than 'orange liqueur' I tend, to begin with, a theory of using light orange liqueurs in cocktails with similarly light flavored ingredients and dark orange liqueurs in darker cocktails. For instance, in gin, rum, and tequila cocktails I may begin with a curaçao while in cocktails with brandy or whiskey I would start out with Grand Marnier. This is not always the best option, but it is a good starting place. Again, I want to direct you to Oh Gosh! where Jay Hepburn did an Orange Liqueur Showdown in 2008. Included in that collection of articles are comparisons and tasting notes of many of the premium orange liqueurs available on the market and a study of how some compare when mixed into different styles of cocktails. Note: Orange liqueurs are occasionally used in food recipes. Skip to the end of page 4 to browse these recipes... Orange Liqueur Cocktails Below are cocktail recipes that use the generic term 'orange liqueur' as an ingredient. This can make it difficult to decide which orange liqueur to use.

See the tips above or simply use what you have in stock and see how it goes. Grand Marnier | Spirit It Grand Marnier Posted in Spirits, Bitters & Juices | 0 comments Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of true cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol (70 Proof in UK, 80 Proof in US). It is produced in several varieties, most of which can be consumed “neat” as a digestif and can be used in mixed drinks and desserts. In France this kind of use is the most popular, especially with Crêpes Suzette and “crêpes au Grand Marnier”. César Ritz reportedly came up with the name “Grand Marnier” for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris. Grand Marnier is a popular choice to make many cocktails.

Some examples of these include the Cosmopolitan, Margarita, Sidecar, Dirty Harry, Grand Mimosa, B-52, the Grand Marnier Smash, The Grand Smash, The Smash Marnier, The Bloody Smash, The Maced Marnier, The Ace Marnier Smash, Frosty Smash, The Smace, The Grand Hound, The Blood Pug, The Clarke, The Nogley and the Grand Marnier Fireball. Grand Marnier is used in several kinds of pastries, such as liquor cream buns. It is also used in the French dessert known as Bûche de Noël (Yule log). It is frequently used in recipes for cranberry sauce, as sweetness and citrus can be a contrast to the bitterness of cranberries. It is also an ingredient for the preparation of flambé dishes, such as Crêpes Suzette, Grand Marnier soufflé and crème brûlée. Leave a Comment Grand Marnier G Grand Marnier Grand Marnier (pronounced /gʀã maʀnje/) is a liqueur created in 1880 by Alexandre Marnier-Lapostolle.

It is made from a blend of true cognacs and distilled essence of bitter orange . Grand Marnier is 40% alcohol (80 proof). It is produced in several varieties, most of which can be consumed "neat" as a digestif and can be used in mixed drinks and desserts. In France this kind of use is the most popular especially with Crêpes Suzette and "crêpes au Grand Marnier". Varieties Cordon Rouge Cordon Rouge or "Red Ribbon" is the original Grand Marnier liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is consumed neat and is also used in cocktails and desserts. Awards Gold Medal World Spirits Competition, San Francisco 2001 4 Star recommendation from F. Paul Pacult’s Kindred Spirits, the Spirit Journal Guide “Exceptional” 94 points from the Beverage Tasting Institute Cordon Jaune Cordon Jaune or "Yellow Ribbon" Grand Marnier is scarce in North America. It is only sold in some European countries and at some major international airports. Yellow Label Grand Marnier is generally regarded as being the lowest quality. It is made with neutral grain spirit rather than cognac.

It is used for mixed drinks and cooking purposes, such as Crêpes Suzette. Cuvée du Centenaire Cuvée du Centenaire ("Centennial Edition"), was first released in limited quantities in 1927 to commemorate the 100th anniversary. It is made with 25-year-old fine cognacs and is consumed neat. It is more expensive, at about US$145 per bottle. Awards “Superlative” 98 points from the Beverage Tasting Institute 5-star recommendation from F. Paul Pacult’s Kindred Spirits, the Spirit Journal Guide Double Gold medal at the San Francisco World Spirits Competition 2001 Gold Medal at the San Francisco World Spirits Competition 2007 Cuvée Speciale Cent Cinquantenaire Grand Marnier 150, technically called Cuvée Speciale Cent Cinquantenaire ("Special Sesquicentennial Edition"), was awarded a Gold Medal at the Salon des Arts Ménager in 1983 - Brussels , and is the finest type of Grand Marnier. Also Double Gold Medal at the San Francisco World Spirits Competition in 2007.

It is made with 50-year-old cognacs sealed within hand-finished frosted glass bottles featuring hand-painted Art Nouveau decorations. At approximately $220 USD per bottle, it was previously marketed under the slogan "Hard to find, impossible to pronounce, and prohibitively expensive." [ Awards “Best of the Best” Spirits in the Robb Report “ Superlative ” 100 points from the Beverage Tasting Institute 5-star recommendation from F. Paul Pacult’s Kindred Spirits, the Spirit Journal Guide “Best Liqueur ” at the San Francisco World Spirits Competition 2001 Double Gold Medal at the San Francisco World Spirits Competition 2007 Cuvée Louis-Alexandre Marnier-Lapostolle Cuvée Louis-Alexandre Marnier-Lapostolle is a special selection of cognacs taken from the best known districts (Grande Champagne, Petite Champagne, Borderies, Fins Bois and Bons Bois) and aged at length in oak casks. It is only available in duty-free shops in Canada , Holland and France . Use in food Grand Marnier is used in several kinds of pastries, such as liquor cream buns.

It is also used in the French dessert known as Bûche de Noël ( Yule log ). It is frequently used in recipes for cranberry sauce, as sweetness and citrus can be a contrast to the bitterness of cranberries. It is an ingredient for the preparation of Crêpes Suzette, Grand Marnier Soufflé and Crème brûlée. Cocktails Grand Marnier can be used to make cocktails. Some examples of these include the Cosmopolitan, Margarita , Sidecar, Dirty Harry, Grand Mimosa, B-52, and the Grand Marnier Fireball, the latter which derives its name specially from this liqueur. Time-Stamp Labeling The bottle features the production date. For example, on the banderole round the bottle neck of a Cordon Rouge there is an L followed by two digits for the year, three digits for the day of the year and another two digits for the hour. L0606914 means the bottle was filled in 2006 on day number 69 (March 10) between 14:00 and 14:59.

(Wikipedia) Drinking Guide: wine, beer, spirits, liqueurs Drinking Guide: Wine, Beer, Spirits, Liqueurs Visit Our Other Sites Grand Marnier : Grand Marnier is a type of Tripe sec liqueur, which is made from a mix of cognacs, oranges, and other ingredients. It is about 80 proof (40% alcohol by volume), and can be drunk on its own, or as an ingredient of several cocktails and mixed drinks. It derives its name from its creator Alexandre Marnier-Lapostolle, in 1880. Sloe Gin : Sloe Gin, not to be confused with the spirit Gin, is a liqueur made from mixing sloe berries and Gin. It is usually colored red, and contains 15-30% alcohol by volume, depending on the amount of sugar added during the creation process. Triple sec : Triple sec is a transparent orange-flavored liqueur used in several cocktails and mixed drinks for its sweet flavor. First created in 19th centaury France by Jean-Baptiste Combier, Triple sec is about 60 proof on average, having about 30% alcohol by volume, varying widely by brands.

Wine : Wine is produced by the fermentation of the juices of fruits, predominantly grapes of different types. Wine is thought to have been produced as early as 6,000 BC. It was first cultivated simultaneously in several spots around the globe, but later spread widely thanks to its popularity in ancient Egypt, Greece, and the Roman Empire. Wine continues to this day to play a large role in many diverse cultures, and is grown galore between thirty and fifty degrees north or south of the equator, where the climate is appropriate. Most of the world’s wine is produced and exported by France, Italy, and Spain. Wine is typically made of one or more varieties of the European species of grapes, which are roughly divided by red and white grapes. It is then named by the dominant grape variety or the place of production. The quality of the wine is determined by many factors, some of which are vintage, and aging. Wine is a very popular beverage, with red, white, and sparkling wines being the most widespread. They tend to contain 10-14% alcohol and accompany European and Mediterranean cuisines.

Aperitifs and dessert wines have a higher concentration of alcohol, often 14-20%, and are generally sweet and stronger. It is often suggested that wine should be set aside to “breath” or aerate before being consumed. This depends on the type of wine and its age, with a general rule of thumb stating that young red wines (up to two years) should be left open for 30-60 minutes before drinking, and young white wines (up to a few months) should be given 15-30 minutes. Older wines do not benefit from aeration as much as young wines, and should generally be kept to a minimum, according to taste. Red wines, being usually quite dry, would do well accompanies dishes rich with meats or pasta. White wines, being rather sweet, should be served chilled, and would accompany seafood and fowl. Sparkling wines, such as the French Champagne or Spanish Cava, should not generally be served during a meal, but rather as an apéritif, to be consumed before eating a meal. Some of the well-known aperitifs, or appetizer wines, are the Vermouth and dry sherry.

Rosé wines, which are neither purely red, nor purely white, are light wines and although fitting with many dishes, are often recommended with salads, pork, and seafood. Other noteworthy wine-based drinks are Brandy, Sangria, and Spritzer. Back to top Champagne : Champagne is a sparkling wine, made by carbonating fermented wine. Like Cognac is to Brandy, Champagne is named after the Champagne region in France, and under European Law, only sparkling wine produced in this region may carry the name Champagne. Sparkling wine dates back to the 16th century, though the debated rages as to where in Europe is first appeared. Although the Champagne region was producing still wine for centuries before, its first sparkling wine was born around 1700. If drank by itself, Champagne should be poured to about 2/3 of a champagne flute and served cold. Vermouth : Vermouth originated in Italy in the late 1700s, and is in essence a fortified wine with herbs. Variations of Vermouth exist according to its sweetness. Sweet (red) vermouth is an apéritif and is usually drunk on its own before meals, it should be refrigirated.

It is often found in cocktails as well, particularly in the Manhattan. Dry (white) vermouth, is used often to make martinis, and should be kept in a cool place, or refrigirated. Amaretto : Amaretto is a sweet liqueur that is made from almonds. The drink originated in Sicily, and spread throughout Italy, where the majority of it is still produced today. Amaretto may be served “on the rocks” (on ice), or with other drinks such as cola or Kahlúa to create different cocktails, such as amaretto sour. Beer : Beer was one of man’s first drinks. Its production began independently worldwide as early as 3500 BC, and its consumption became extremely popular in Europe of the 14th century, when it was safer to drink than water. Beer is typically produced through the fermentation of barley, and as a result of its varying ingredients, is usually categorized into a two distinct groups, with many subcategories sprouting of each group. Ales are recognized by their particular strain of yeast and fermenting temperature. They generally enjoy a sweeter and fuller body than most lagers. British Ales average around 4% alcohol by volume.

Lagers usually taste clearer and lighter than ales do, and generally originate in Central Europe (Germany and Austria). The strength of the average pale lager is 5% alcohol by volume. Brandy : Brandy is a spirit made from distilled grape wine or fermented fruit juice. Its usually quite strong, with 40-60% ethyl alcohol by volume, and is consumed as a digestive, after dinner. Its geographic origin is unclear, but its known to have existed since wine was first distilled for preservation purposes in the 12th century. Cognac is a famous type of grape brandy, which is produced when distilling fermented grape juice, and comes from the Cognac region in France. Under European law, only Brandy produced in this region may carry the name Cognac. If drank by itself, Brandy is best consumed at cool room temperature and out of a snifter or a tulip glass. Gin : Gin, not to be confused with sloe gin, is an alcoholic beverage usually made by re-distilling white grain spirit with juniper berries. It was born in 17th century Holland, and soon after spread to the United Kingdom, where it morphed into the distinct English-style gin.

Gin is typically smooth and dry, with a recognizable flavor of juniper. Its dryness is the reason it is often mixed with sweet ingredients, such as vermouth when creating martinis. Rum : Rum is made by distilling fermented sugar, usually Molasses and water. Light rums are often used in mixed drinks, while dark rums are used more often in cocktails. Rum is thought to have first been produced in ancient China or India and spreading worldwide through the British Royal Navy, Slavery, and Colonial America. There are many different classes of rums, depending on the location the rum was produced. The variation creates regional variation of alcohol by volume levels and color of the rum. Rum can be consumed alone, or in many mixed drinks. Schnapps : Schnapps is roughly divided into two main groups, the German Schnapps and the American Schnapps. The German Schnapps is about 80 proof (40% alcohol by volume), is made of fermented fruits and roots, is typically clear in color, and is similar in flavor to other spirits such as Vodka.

The American Schnapps is only about half as strong as its German counterpart (20% alcohol by volume), and is a liqueur, such as peach schnapps. Tequila : Tequila, which is made from the blue Agave Tequilana Weber plant, was first produced in Mexico in the 16th century. Its strength varies between 70 to 110 proof (alcohol by volume) and is consumed either on its own by the shot, or in many popular mixed drinks such as Tequila Sunrise. Vodka : Vodka is almost exclusively made of water and alcohol, and is usually distilled from fermented grain. Its alcohol content varies from 35%-50%, with an average of about 80 proof. Originally made in today’s Russia and Eastern Europe, as early as the 13th century, it is sometimes consumed on its own, in the form of shots or otherwise, but also makes frequent appearances in popular cocktails such as Bloody Mary, Screwdriver, and Vodka Martini. Whiskey : Whisky or Whiskey is a term that is used for a wide group of alcoholic beverages that are distilled from grains and aged in oak casks.

Some of the drinks in this category are Scotch, Rye, Bourbon, and more. Scotch Whisky is generally distilled twice, and must be matured in Scotland, for at least 3 years in oak casks. Bourbon is made of at least 51% corn. Rye is made of at least 51% rye.

Question: What flavor is the 80 proof liqueur Grand Marnier, used in such drinks at a B-52?
Answer: Orange